I've had my Imperial Stout sitting in secondary for the last two months and am thinking of racking it off and bottling it so it's ready for the start of winter.
It's clearly a fairly high ABV and I'm wondering if I'll need to add in some additional yeast prior to bottling.
Would Champagne yeast be the best bet? I'm guessing a starter may be a good idea before adding it in - are there any other factors I should take into account ? Any other suggestions ?
80/-
__________________ In Primary:
Elderberry port
In Secondary:
Bock Bier
On tap
Burton Bridge Summer Ale
In Bottles:
Darth's Imperial Stout
Belgian Grand Cru
Belgian Trippel
Belgian Abbey
Raspbeery Wheat
Ginger Beer
IPA
'04 Cider
Champagne yeast makes for a nice creamy head and it can handle 15% ABV. No starter needed. It will give you a very dry finish, which I think is fine for a big stout.
__________________
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Imperial Stout
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